CN109566929B - Preparation method of dandelion health-care beverage - Google Patents
Preparation method of dandelion health-care beverage Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of dandelion health drink, which comprises (1) washing young dandelion seedlings which are not flowering or are flowering initially with clear water, drying in the shade for standby, (2) weighing 100g of dandelion raw materials, crushing, soaking in 500ml of 2-4mol/L aqueous solution with the mixing concentration of acetic acid and ethanol being 1-3:1, (3) adding into an extraction tank, heating and boiling for 30-60 minutes, then standing and filtering, (4) adding filter residues into 500ml of 0.1-0.3mol/L baking soda aqueous solution, boiling for 30-60 minutes, standing and filtering, (5) concentrating, fully mixing the two water extracting solutions, concentrating to 100ml, (6) adding honey, natural vitamin C, carotene and flavoring agents into the concentrated solution respectively, and (7) filling, sterilizing, packaging and storing.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a preparation method of a dandelion health-care beverage.
Background
The dandelion, also called dandelion and herba crotalariae, is named because the root of the plant is grown, the ground surface is crawled, the golden head-shaped inflorescence is singly topped, and the flowers are covered by umbrella-shaped white crown hairs. The plant is widely distributed in hillside, roadside, riverside sand and field, and each part of the whole plant has higher utilization value: contains taraxanol, choline, organic acid, fructose, sucrose, glucose, abundant Vc, Vd, carotene, etc. The records of Tang materia Medica: sweet, mild and nontoxic. The compendium of materia Medica records: herba Violae, south and north of river are quite numerous, and the Xiaoke Budi, scattered and growing, stem and leaf are like herba Sonchi arvensis, but the young plants are edible; blacken beard and hair, and strengthen tendons and bones. Tender seedlings are often decocted in water to replace herbal tea for drinking in rural areas of China, and the tea is used for clearing heat and removing toxicity and is also eaten as wild vegetables. The dandelion is sweet and bitter in taste, mild and cold in nature, has the effects of clearing heat and toxic materials, promoting urination, resisting infection, treating cold and pharyngitis, relieving food toxicity, and simultaneously has higher edible value, thereby being a plant with homology of medicine and food. At present, the development of dandelion products is limited to pharmaceutical products such as tablets, syrups, injections and the like, and people have psychological burden in medical use, but dandelion beverage products do not exist in the market. The dandelion is slightly bitter, has strong earthy taste and has no favorite flavor. The beverage is prepared by taking a feverfew dandelion (Taraxacumingongolicumhand. Mazz.) and equivalent plants such as soda-land dandelion, iso-bud dandelion, hot-river dandelion, Tibetan dandelion and the like as one of raw materials, adopting a pharmaceutical processing technology and a modern beverage processing technology according to a certain production process and a certain components according to the traditional Chinese medicine-food homology theory. The functional dandelion drink with special flavor and good taste is a new variety developed for drink products, is suitable for living habits of people, and achieves the purposes of nutrition, health care and medical treatment in enjoyment and pleasure of drinking.
In the prior art, a lot of researches on dandelion beverages have been carried out, and Zhao Zhang Hua and so on ("Dandelion health care beverage and the research on blood fat and blood sugar reducing effects thereof", Zhao Zhang Hua and so on, food science and technology, 35 vol, 11 th, page 123 plus 127) disclose "selecting and crushing: selecting dry dandelion which is free of impurities, mildew and deterioration, and crushing the dry dandelion by using a crusher. Leaching: extracting pulverized herba Taraxaci with ethanol, filtering, volatilizing ethanol in the filtrate, dissolving with water to obtain herba Taraxaci extractive solution, and mixing extractive solutions. Blending: in order to mask the bitter taste of the dandelion extract, xylitol and citric acid were added to the test to blend the dandelion extract. And (5) filtering. And (5) sterilizing and filling. Chinese patent (CN1106235A) discloses a dandelion beverage and a preparation method thereof, which specifically comprises 1, carefully selected materials; 2. cleaning the ingredients; 3. carrying out primary water extraction; 4. secondary water extraction; 5. extracting with ethanol; 6. mixing the extractive solutions of the two water extractions with the ethanol extractive solution, and concentrating; 7. blending: adding aspartame, stevioside, citric acid, etc. into the concentrated solution respectively for blending; 8. filling and sterilizing; 9. and packaging and storing ". Zhang Xin et al (study of conditions for Dandelion beverage processing, Zhang Xin et al, Experimental report and theoretical research, pp. 11-13) disclose "preparation of Dandelion juice: firstly, making raw materials into coarse powder, soaking the coarse powder in purified water, boiling and filtering to obtain dandelion juice; blending; and (5) sterilizing. ". However, the prior art can not effectively reduce the ingredients generating side effects in the dandelion, and the effective ingredients in the dandelion are easy to break, so the dandelion tea has poor taste, is not suitable for long-term drinking, and causes certain damage to human body.
Disclosure of Invention
The invention aims to provide a preparation method of a dandelion health beverage, which improves the taste of the dandelion health beverage, reduces side effects and preserves effective components.
In order to solve the technical problems, the invention adopts the following technical scheme:
a method for preparing dandelion health beverage comprises (1) washing young dandelion seedlings which have not yet been bloomed or have just been bloomed with clear water, drying in the shade for use, (2) weighing 100g of dandelion raw material, pulverizing, soaking in 500ml of 2-4mol/L aqueous solution of acetic acid and ethanol at a ratio of 1-3:1 for 12-24h, (3) adding into an extraction tank, heating and boiling for 30-60 min, standing, filtering, (4) adding filter residue into 500ml of 0.1-0.3mol/L aqueous solution of sodium bicarbonate, boiling for 30-60 min, standing, filtering, (5) concentrating, mixing the two water extracts thoroughly, concentrating to 100ml, (6) adding honey, natural vitamin C, carotene and flavoring agents into the concentrated solution, and (7) filling, sterilizing, packaging and storing.
Further, the mixture was soaked in an aqueous solution of 3mol/L, which was a mixture of acetic acid and ethanol at a ratio of 2: 1.
Further, the concentration method in the step 5 is vacuum evaporation at 50-60 ℃.
Further, the concentration of the baking soda water solution is 0.2 mol/L.
Furthermore, 2-4g of honey, 0.01-0.1g of natural vitamin C, 0.01-0.1g of carotene and 2-4g of flavoring agent are respectively added into each 100ml of concentrated solution.
Further, the flavoring agent is at least one of white granulated sugar, concentrated fruit juice and high fructose corn syrup.
In the invention, the dandelion is subjected to first water extraction, and the mixed aqueous solution of acetic acid and ethanol can be fully immersed in plant fiber to extract effective components, and can remove a part of ineffective components which have side effects on human bodies and are too cold and easily cause discomfort of intestines and stomach. According to the invention, the filter residue is subjected to secondary water extraction by using small soda water, so that fibrous tissues can be further expanded, more effective components can be dissolved out, the taste is further improved, and the astringency is removed. The concentration of the baking soda is not too high, the taste is affected by too high concentration, and the effect of the invention cannot be realized by too low concentration. After the two aqueous extracts are mixed, the residual acetic acid is removed by the baking soda, and the taste is not influenced. The dandelion health beverage prepared by the technical scheme of the invention can improve the taste of the dandelion health beverage, reduce the side effect and preserve the effective components.
Detailed Description
In order to facilitate a better understanding of the invention, the following examples are given to illustrate, but not to limit the scope of the invention.
Example 1
A preparation method of dandelion health beverage comprises (1) washing young dandelion seedlings which do not flower or are just flower with clear water, drying in the shade for standby, (2) weighing 100g of dandelion raw material, crushing, soaking in 500ml of aqueous solution with the mixing concentration of 3mol/L with the ratio of acetic acid to ethanol being 2:1 for 18h, (3) adding into an extraction tank, heating and boiling for 45 min, then standing and filtering, (4) adding filter residue into 500ml of aqueous solution of baking soda with the concentration of 0.2mol/L, boiling for 45 min, standing and filtering, (5) concentrating, fully mixing the two water extracts, vacuumizing and evaporating and concentrating to 100ml, (6) adding 3g of honey, 0.05g of natural vitamin C, 0.05g of carotene and 3g of flavoring agent into each 100ml of concentrated solution, and (7) filling, sterilizing, packaging and storing. The flavoring agent is high fructose syrup.
Example 2
A preparation method of dandelion health beverage comprises (1) washing young dandelion seedlings which do not flower or are just flower with clear water, drying in the shade for standby, (2) weighing 100g of dandelion raw material, crushing, soaking in 500ml of 4mol/L aqueous solution of acetic acid and ethanol with the mixing concentration of 1: 1 for 12h, (3) adding into an extraction tank, heating and boiling for 60 min, then standing and filtering, (4) adding filter residue into 500ml of 0.1mol/L sodium bicarbonate aqueous solution, boiling for 60 min, standing and filtering, (5) concentrating, fully mixing the two water extract solutions, vacuumizing and evaporating and concentrating to 100ml at 50 ℃, and (6) respectively adding 4g of honey, 0.01g of natural vitamin C, 0.1g of carotene and 2g of flavoring agent into each 100ml of concentrated solution, and (7) filling, sterilizing, packaging and storing. The flavoring agent is high fructose syrup.
Example 3
A preparation method of dandelion health beverage comprises (1) washing young dandelion seedlings which do not flower or are just flower with clear water, drying in the shade for standby, (2) weighing 100g of dandelion raw material, crushing, soaking in 500ml of 2mol/L aqueous solution of acetic acid and ethanol with the mixing concentration of 3:1 for 24h, (3) adding into an extraction tank, heating and boiling for 30 min, then standing and filtering, (4) adding filter residue into 500ml of 0.3mol/L baking soda aqueous solution, boiling for 30 min, standing and filtering, (5) concentrating, fully mixing the two water extract solutions, vacuumizing and evaporating and concentrating to 100ml at 60 ℃, and (6) adding 2g of honey, 0.1g of natural vitamin C, 0.01g of carotene and 4g of flavoring agent into each 100ml of concentrated solution, and (7) filling, sterilizing, packaging and storing. The flavoring agent is high fructose syrup.
Comparative example 1
The production process is basically the same as that of example 1, except that the ratio of acetic acid to ethanol is 1: 2 in the preparation method of the dandelion health drink.
Comparative example 2
The preparation method is basically the same as the production process of example 1, except that no acetic acid is added in the preparation method of the dandelion health drink.
Comparative example 3
The same procedure as in example 1 was followed, except that the dandelion health drink was prepared by a method without performing step 3.
Comparative example 4
The production process is basically the same as that of example 1, except that 0.5mol/L sodium bicarbonate solution is added in the preparation method of the dandelion health drink.
Comparative example 5
The preparation method of the dandelion health drink is produced by adopting the method in the embodiment of Chinese patent document 'preparation method of dandelion nutritional drink (patent number: CN 94116417.9').
80 patients with significant excessive internal heat were divided into 8 groups, and 100cc of dandelion health beverages prepared by the processes of examples 1-3 and comparative examples 1-5 were taken daily, and evaluated in taste (1-5 points), rate of decreasing internal heat, and rate of side effects (significant diarrhea symptoms).
From the above table, it can be seen that: in the invention, the dandelion is subjected to first water extraction, and the mixed aqueous solution of acetic acid and ethanol can be fully immersed into the plant fiber to extract the effective components, and part of ineffective components with side effects and excessive coldness on human bodies can be removed, so that the stomach discomfort is easily caused, the bitter taste is improved, the ratio of acetic acid to ethanol is preferably in the range of the invention, and the effect of the invention is influenced by excessive addition of acetic acid or too small addition of acetic acid. According to the invention, the filter residue is subjected to secondary water extraction by using small soda water, so that fibrous tissues can be further expanded, more effective components can be dissolved out, the taste is further improved, and the astringency is removed. The concentration of the baking soda is not too high, the taste is affected by too high concentration, and the effect of the invention cannot be realized by too low concentration. After the two aqueous extracts are mixed, the residual acetic acid is removed by the baking soda, and the taste is not influenced. The dandelion health beverage prepared by the technical scheme of the invention can improve the taste of the dandelion health beverage, reduce the side effect and preserve the effective components.
The above description should not be taken as limiting the invention to the embodiments, but rather, as will be apparent to those skilled in the art to which the invention pertains, numerous simplifications or substitutions may be made without departing from the spirit of the invention, which shall be deemed to fall within the scope of the invention as defined by the claims appended hereto.
Claims (5)
1. A method for preparing a dandelion health beverage comprises: (1) cleaning tender dandelion seedlings which are not blossomed or are just blossomed with clear water, and drying in the shade for later use; (2) weighing 100g of dandelion raw material, crushing, and soaking in 500ml of 2-4mol/L aqueous solution of acetic acid and ethanol in a ratio of 1-3:1 for 12-24 h; (3) adding into an extraction tank, heating and boiling for 30-60 min, standing, and filtering; (4) adding the filter residue into 500ml of 0.1-0.3mol/L sodium bicarbonate water solution, boiling for 30-60 minutes, standing and filtering; (5) and concentrating: fully mixing the two water extracting solutions, and concentrating to 100 ml; (6) and blending: respectively adding honey, natural vitamin C, carotene and flavoring agents into the concentrated solution for blending; (7) filling, sterilizing, packaging and storing; wherein the flavoring agent is at least one of white granulated sugar, concentrated fruit juice and high fructose corn syrup.
2. The method for preparing a dandelion health beverage according to claim 1, wherein the dandelion health beverage is soaked with an aqueous solution of 3mol/L mixed concentration of acetic acid and ethanol in a ratio of 2: 1.
3. The method for preparing a dandelion health beverage according to claim 1, wherein the concentration in step 5 is vacuum evaporation at 50-60 ℃.
4. The method for preparing dandelion health beverage according to claim 1, wherein the concentration of the aqueous baking soda solution is 0.2 mol/L.
5. The method for preparing dandelion health beverage according to claim 1, wherein 2-4g honey, 0.01-0.1g natural vitamin C, 0.01-0.1g carotene and 2-4g flavoring agent are added to each 100ml of the concentrated solution.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1106235A (en) * | 1994-09-24 | 1995-08-09 | 孔四新 | Dandelion beverage and its prepn. |
| CN103450366A (en) * | 2012-07-20 | 2013-12-18 | 陈小强 | Method for comprehensively preparing water-soluble and alkali-solution tea polysaccharide composite |
| CN104171134A (en) * | 2014-08-12 | 2014-12-03 | 安徽阳光药业有限公司 | Cool green tea granules and preparation method thereof |
| CN106234697A (en) * | 2016-08-01 | 2016-12-21 | 韦波 | A kind of heat-clearing and toxic substances removing Passifolra edulis tea |
| CN206351030U (en) * | 2016-12-28 | 2017-07-25 | 中粮集团有限公司 | Acid solution blender and decoction system |
| CN108029908A (en) * | 2017-12-11 | 2018-05-15 | 宋启娟 | A kind of compounding method of health drink |
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2018
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Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1106235A (en) * | 1994-09-24 | 1995-08-09 | 孔四新 | Dandelion beverage and its prepn. |
| CN103450366A (en) * | 2012-07-20 | 2013-12-18 | 陈小强 | Method for comprehensively preparing water-soluble and alkali-solution tea polysaccharide composite |
| CN104171134A (en) * | 2014-08-12 | 2014-12-03 | 安徽阳光药业有限公司 | Cool green tea granules and preparation method thereof |
| CN106234697A (en) * | 2016-08-01 | 2016-12-21 | 韦波 | A kind of heat-clearing and toxic substances removing Passifolra edulis tea |
| CN206351030U (en) * | 2016-12-28 | 2017-07-25 | 中粮集团有限公司 | Acid solution blender and decoction system |
| CN108029908A (en) * | 2017-12-11 | 2018-05-15 | 宋启娟 | A kind of compounding method of health drink |
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